This is not so much a niçoise recipe as a guide ... (of which 7g saturates), 4g fibre and 2.9g salt per portion. For the dressing, whisk the garlic and oil together in a bowl.
Recipe developers Ann Taylor Pittman and Scott Mowbray meld buttermilk, coconut cream, and sour cream to make a luscious, chive-spiked, make-ahead dressing that's heaven on this wedge salad ...
He brought in anchovies as his inspiration ingredient ... Mark and Alice use them to create an aioli to dress their bistro salad. 200g the freshest, best assorted lettuce leaves of choice ...